the recipe for Dan Dan noodles, from the Bao family

For a long time, Céline Chung was immersed in the clichés surrounding Chinese cuisine: too greasy, not sourced, made on an assembly line in what used to be called “ravioli apartments”. Coming from the third generation of immigrants from the city of Wenzhou, the 30-year-old young woman who grew up in Paris decided to restore the degraded image of her cuisine in her heart, and she is committed to ” make it fresh and accessible to everyone He created his business, Bao Family, in 2019. Petit Bao, rue Saint-Denis, is the first restaurant in a series that now has four, including Gros Bao, Bleu Bao and Bao Express, which opened this week. ” the bao [une petite brioche farcie NDLR] y is the star product, because it is a timeless product that requires exceptional know-how and can be consumed indefinitely, from breakfast to dinner.” points out Celine Chung.

But it is also the whole repertoire of Chinese cuisine that he offers in his restaurants with allegedly kitsch and furiously designer furnishings. Glazed duck, sautéed vegetables, dim sum, rice and wheat noodles, steamed fish… Chinese gastronomy, of a great variety, is made up of regional specialties, which in turn come in various local variations: ” Each region has its own cultural and culinary identity, the products and types of cuisine differ from each other. So we can’t talk about Chinese cuisine, but about Chinese cuisines”, assures the young woman.

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There are eight of them, classified starting from the Han dynasty (which reigned over China from 206 BC to 220 AD) and correspond to the regions of the country: Shandong (seafood, soups, fried and stir-fried foods), Sichuan (hot and spicy Chinese ), Guangdong (Cantonese specialties, sweet flavors), Jiangsu (freshwater fish, dumplings, baozi and steamed dishes), Fujian (soups), Zhejiang (fried and stir-fried dishes), Hunan (smooth and fragrant cuisine), and Anhui (wild kitchen plants).

Chinese cuisines are complex, tasty, full of textures, sweet, savory, hot and spicy. Celine Chang abounds. Like these tasty Dan Dan noodles, spicy and addictive, whose recipe is taken from the book “Bao Family” (ed. Hachette cuisine), which he has just published with his team.

Celine Chung, the founder of the Bao family. (THAVINH CAROLE CHEUNG)

Nice and good

Each week, a chef gives you his advice on how to make a new recipe that will delight your taste buds… and your eyes.

The recipe for Dan Dan noodles, from the Bao family

For about 2 portions

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  • 250 g of wheat flour dough
  • 10 g of Sichuan red pepper
  • 40 g of dried chilli flakes
  • 20 g of peanuts
  • 120 g of minced pork
  • Pak choi of 60 g
  • 60 g of chopped spring onion
  • 20 g of sesame puree
  • 6 cl of light soy sauce
  • 3 cl of vinegar
  • 10 g of sugar
  • 10 g salt (+ a little for cooking)
  • 30 g preserved mustard leaves (ya cai)
  • 5 g of sesame oil
  • 3 sprigs of chopped coriander
  • vegetable oil


1- Fry the Sichuan red pepper in oil at 160°C for 8-10 minutes until the seeds brown. Lower the heat to 150°C and add the chilli flakes, stirring. Let cool.

2- Lightly fry the peanuts in a skillet over medium-high heat, then break them into pieces.

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3- In a pan over medium-high heat, pour 1 drizzle of oil and brown the minced pork with the spring onion. Salt and leave to rest.

4- Cook the noodles according to package directions, add the bok choy one minute before the end of cooking. Drain and transfer to a bowl.

In another bowl, mix the sesame puree, 1 tbsp. pasta cooking water with coffee, soy sauce, vinegar, sugar, salt and sesame oil.

Pour the sauce over the noodles, sprinkle with ya cai, chopped peanuts and bok choy. Garnish with cilantro and serve.

Extracts from
Extracts from “Bao Family, Chinese cuisine between tradition and modernity”, by Céline Chung and her entire team, photographs by Grégoire Kalt, styling by Agathe Hernandez, ed. Kitchen of the hatchet. (GREGOIRE KALT KITCHEN HATCHET)

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